Eggnog

   For 6 people:

   - 6 eggs

   - ½ cup - 125 gr granulated sugar

   - 2 cups - 1⁄2 l of milk

   - 1 cup - ¼ l of cream

   - ½ cup - 125 ml of whiskey or rum

   - 1 packet of vanilla-flavored sugar

   - sprig of fresh mint

In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.

Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in colour.

Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.

Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil.

Remove from heat and stir in double cream and, if using, booze.

Refrigerate until chilled.

When ready to serve, garnish with whipped cream and cinnamon.